Easiest Way to Make Appetizing Ohagi-style Brown Rice Balls with Sesame Kinako Coating

Henrietta Coleman
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Easiest Way to Make Appetizing Ohagi-style Brown Rice Balls with Sesame Kinako Coating
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Easiest Way to Make Appetizing Ohagi-style Brown Rice Balls with Sesame Kinako Coating Delicious, fresh and tasty.

Ohagi-style Brown Rice Balls with Sesame Kinako Coating. Simple ohagi consist of a ball of coarse sweet rice surrounded by a layer of sweet anko bean paste. Another type of ohagi are inverted, with the rice on Kinako is somewhat different from the soy flour commonly sold in the US. Standard soy flour is made up of either whole ground soybeans or defatted.

They are commonly eaten during higan periods in spring and autumn, a Buddhist holiday celebrated by Japanese sects during both equinoxes.

The name, ohagi, came from the autumn flower, hagi (bush clover).

Ohagi is a sweet made from glutinous rice made with azuki paste.

You can cook Ohagi-style Brown Rice Balls with Sesame Kinako Coating using 4 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Ohagi-style Brown Rice Balls with Sesame Kinako Coating

  1. It’s of cooked rice: 1 rice bowl's worth Brown rice.

  2. It’s of Ground black sesame seeds.

  3. You need of Kinako.

  4. Prepare of Raw beet sugar (or white sugar).

Ohagi is a traditional Japanese dessert made of sweet rice balls and a red bean paste.

The rice is made from both Japanese and glutinous rice.

These particular types of rice are quite versatile and can be cooked with a variety of methods and will still turn out as expected.

This type is known as Kinako.

Ohagi-style Brown Rice Balls with Sesame Kinako Coating step by step

  1. Combine the sesame seeds, kinako, and sugar into a small bowl and mix..

  2. Divide the brown rice up into 4-6 parts. Wrap each piece with cling wrap and twist-tie into a ball..

  3. Add the balls to the Step 1 mixture of dry ingredients, and lightly shake the bowl to coat..

  4. Transfer to a serving plate and theyre done. Top with plenty of the remaining sesame and kinako and enjoy..

Ohagi sweet to your cup of tea.

In Japanese tea culture, desserts hold an important role.

With their soft, light flavors they give the perfect base to Ohagi is no different.

This traditional dessert is made of glutinous (sticky) rice, filled with anko (red bean paste) and rolled in kinako (roasted soybean flour).

Roll the rice into small balls and set aside.